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Adaptive Seeds has been Certified Organic by Oregon Tilth since 2013. |
Showing 161–192 of 680 results
Zea mays. Dent. 90-100 days. One of the most beautiful and uniquely colored corns we have seen, with single colored ears ranging from striking turquoise to bright blue to purple-blue kernels. Strubbe’s Blue Dent Corn is perfect for making your own blue tortilla masa or cornmeal for cornbread. Plants grow to about 7′ tall and…
Zea mays. Flinty Dent. 90 days. After several years of collaboration with the Dry Farming Institute, we are thrilled to offer Wildfire Dent Corn, a dry farming selection of our own Open Oak Party Mix Dent Corn. Received as breeding material from Dr. Lucas Nebert, of Oregon State University. Wildfire Dent Corn has been collaboratively…
Anethum graveolens. 35 days. An amazingly fragrant variety of dill. Heavenly in the garden and a key ingredient for many pickle recipes. You can’t have too many jars of dilly beans in the pantry. Also delicious in borscht (beet soup), and cooked with fish or potatoes. Flowers are very attractive to pollinators. We sourced Ambrosia…
Anethum graveolens. 35 days. Dill is a must have in any garden, and Mt Adams dill is a great early-to-flower variety perfect for seed and flower production. It is also a good producer of dill leaf but not as prolific as mammoth types. Dill is a commercial crop in Washington state, where many acres are…
Hardneck Creole type Donostia Red is from a market in the city of Donostia, also known as San Sebastián, located in the Basque autonomous community of Spain. Like all Creole garlic types, it is from Basque Country and not Louisiana, despite the name association. Donostia Red has 8-12 crimson cloves on smallish bulbs with white…
Fedia cornucopiae. 30-40 days. A delicious walnut flavored, tender salad green. Doucette d’Alger is a cousin of corn salad with larger leaves and can be used in a similar manner, however it is a hot weather loving plant that thrives in mid-summer. Flowers are an attractive lilac color that bees find highly desirable. While rare…
Echinacea purpurea. Perennial in zones 3-10. North American native prairie wildflower with pretty purple daisy-like flowers that reach 3” across. Begins blooming in second year. Once common in the wild, but now mainly grown under cultivation with many varieties developed for ornamental purposes. This strain was sourced from a wild population and has been stewarded…
Solanum melongena. Purple. 60 days. Astrakom is possibly the best eggplant for short season climates or for those who struggle to get the larger fruited types to produce well. Deep purple, elongated teardrop-shaped fruit are smaller and a bit earlier than Diamond. Compact plants produce lots of medium-small (about 4” long) fruit, perfect for folks who…
Solanum melongena. Black. 65-70 days. Excellent standard eggplant for high yield and quality in organic growing conditions. Nice, elongated black globes are a little smaller than the hybrids but better suited for northern climates. Fairly short plants set fruit in clusters and produce well in less than optimal conditions. Diamond was our farm’s preferred variety…
Solanum torvum. Green. 90 days. We found this variety in February 2009 growing semi-wild in a village garden in Noong Ta Klong, Thailand. Used under-ripe, it is a crucial ingredient in Thai dishes including green curry and some types of chile sauces. One might consider it a spice, rather than a vegetable. Bitter and seedy, these…
Solanum melongena. Green Striped. 70 days. Small, round, green striped eggplants are the type most commonly used in Thai cuisine. In fact, Petch Siam translates to ‘Diamond of Thailand.’ Fruit grow to 2.5 – 3″, the approximate size of a tennis ball, but are best harvested at 1.5-2″, closer to the size of a ping…
Solanum melongena. Purple. 70 days. Long, slender Japanese style eggplant bred in Hawai’i for Bacterial Wilt resistance. Despite its tropical origins, Poamoho Dark Long Eggplant has been very productive in our outdoor Pacific Northwest growing conditions. Relatively tall plants produce the longest-fruited eggplants that we grow. Many of the beautiful, shiny dark-purple fruits grow to…
Solanum melongena. Purple. 70 days. Small, oblong, brilliant dark purple eggplant form on compact bushes. The 4-6″ long fruit are best harvested small and have a nice white edging around purple stems for an attractive appearance. Skin is thinner than other eggplant varieties. This, along with a mild sweet flavor and dense flesh, make Shimoda suitable…
Solanum melongena. Purple and White Striped. 75 days. Purple with white streaks, this oblong eggplant is shaped somewhere between Italian and Japanese types. Tsakoniki is a Greek eggplant variety from the town of Leonidio where they have an annual festival celebrating this amazing vegetable, which is renowned for its delicate, sweet flavor and tender skin. In…
Solanum melongena. Purple and White Striped. 70 days. This South Asian variety is early and tender. 3-4″ long goose-egg shaped fruit are strikingly beautiful purple with white stripes. Best picked on the small side. The skin can get thick on larger fruit but the flavor is still rich and wonderful. Unique delicious flavor when used…
Triticum monococcum. The first form of wheat to be cultivated over 10,000 years ago. Einkorn has much higher protein than modern wheat, but is much lower yielding. The name einkorn is German for ‘single grain,’ since it has only one grain per hull. Similar to emmer, einkorn is also spring sown and can be easier…
Inula helenium. Perennial in zones 3-9. One of the most highly regarded herbs of the Western herbal tradition and a very important part of the Pacific Northwest apothecary. The roots of elecampane are used for many ailments, especially respiratory issues including bronchial infections and chronic cough. We love having it in the garden because it…
Triticum dicoccum. A delicious and nutritious grain, this awned wheat relative has a tightly wrapped hull that is difficult to remove, needing specialized equipment (or maybe just a blender). The hulls make it especially good for brewing beer, and it is also great animal feed. For some techniques on dehulling emmer and other ancient grains,…
Cichorium endivia. 55-65 days. The unique, fine, pointy leaves of Capellina set it apart from other frisée endives. Large mounds of frilly pointy craziness. Much hardier than other frisée types. Good flavor raw for salad mixes. Best as a spring, fall or winter harvest as it may get tip burn in the summer heat. All…
Cichorium endivia. 60-70 days. Large-headed, triple cut frisée. While endive is sweetest in winter, this is the best frisée we offer for summer production making Frisée de Meaux good for harvest summer through winter. Big, self-blanching hearts are delicious in salad and much more frost tolerant than lettuce. It is always nice to add a…
Cichorium endivia. 60-70 days. A vigorous Italian endive with large heads. The leaves are long with frilly edges and great flavor. Thick, crunchy, and juicy leaf stem and midribs is what Pancalieri a Costa Bianca is about. We find it performs great in the summer heat but it’s not nearly as sweet. Cold hardy heads…
Dysphania ambrosioides. 60-70 days. Pungent leafy herb used in many Mexican recipes, especially good when combined with beans or soups. Oaxaca Red Epazote is a special red leaf variation of the often green-leafed plant. Perhaps most famous for its anti-flatulence properties when used in the preparation of dry beans, Epazote offers culinary benefits as well…
Cichorium endivia. 60-70 days. Super hardy Italian escarole for winter and spring production. Ascolana produces beautiful dark-green heads with curly edged leaves that are perfect for salad mix. Similar leaf shape to Schiana but not as wide and wavy as Diva escarole. Ascolana has the ability to obtain a very large size and keeps very…
Cichorium endivia. 55-65 days. Sweet dandelion greens! Cardoncella Barese is a variety distinct from other escaroles, as leaves are long and serrated like a giant dandelion green. Tall leaves can reach 18″ long. When we were market farmers, we offered them by the bunch as ‘sweet dandelion greens’ with rave reviews from our CSA members….
Cichorium endivia. 70 days. Impressive, vigorous, and uniform, this escarole is great in spring and autumn. Firm, crunchy, juicy and sweet with a light nutty bitterness unique to escarole. Cornet type escaroles truly shine in late fall through early winter. When sown in late summer, Cornet de la Loire will head up and make a…
Cichorium endivia. 70 days. Broad-leafed Batavian type endive. Large, loose, green heads are a delicious addition to salad and also good braised or sautéed. Mild even in summer heat, its flavor develops to perfection in the late summer or autumn once nighttime temperatures cool. Diva’s broad leaves are sugary sweet with a tiny hint of…
Oenothera biennis. Biennial. Produces 2″ yellow, sweetly fragrant flowers on 3-5′ tall central stalks from June to September in second year. Leaves and roots are edible, with a peppery taste. Flowers are edible and sweet, may be added to salads or used as a garnish, and are attractive to pollinators. Roots, bark, and seedpods are…
Vicia faba. The legendary fava! The biggest fava bean seed we have ever seen and the taste is delicious. The giant plants yield heavily with pods containing four big green seeds each. The young leaves and shoots also make a delicious salad green. Nearly lost forever, or at least from commerce, this fava bean is…
Vicia faba. Mostly large seeds of many colors ranging from tan, yellow, purple, lavender-tan to almost black. High culinary value and adaptive resilience — hangs tough in our winters when other fava varieties wither in the cold. Big plants form many tillers. Young leaves and shoots also make a tasty salad green. Beans can be…
Vicia faba. Small seeded favas are usually relegated to cover crop status, but Sweet Lorane was selected to have good, sweet flavor, so it’s an excellent choice for a dual-purpose crop to feed both the soil and the gardener. The flavor is excellent and is especially delicious in fava hummus. Usually sown in autumn for…
Foeniculum vulgare. 75 days. A superior bulbing/Florence fennel that placed very high out of 14 fennel varieties in the 2015 Northern Organic Vegetable Improvement Collaborative (NOVIC) taste tests. Bulbs mature in about 75 days from spring sowing but can also be summer planted for fall harvest. Bulbs hold in the field for weeks – they…
Foeniculum vulgare. 80 days. Another stellar bulbing/Florence fennel with an excellent sweet anise-like flavor that mellows with cooking. In organic farm trials throughout western Oregon, Selma Fino is usually the sweetest tasting. Takes about 80 days to form full-sized bulbs, however it can be harvested sooner at a smaller size. Very white bulbs are fairly…
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